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CEE Network Culinary Class ends introductory course, commences advanced class
July 16, 2018, 11:22 am

Community Events and Entertainment (CEE) Network ends its introductory course on Friday morning after students finished their twenty (20) hours of basic Baking and Pastry under Masterchef trainers  Mario Asuncion and Joelyn Tambo-ong. The classes, which are held every Friday from 9 am till 12 noon at the Food Academy of a retail Hypermarket in Shuwaikh, and is organized in collaboration with members of the Philippine Chefs Society Kuwait Chapter.

Fourteen Filipino students from different work sectors in Kuwait will receive their first certificates from CEE Network on Friday morning indicating 20 hours of completed basic culinary course Introduction to Baking and Pastry. The class, which delivered a compacted curriculum included Food and Safety Hygiene, Introduction to Baking, Difference between Cake and Pastry, Baking Tools and Equipment and their functions, Mixing Method and Techniques, Cake Ingredients and it's Functions and Method in Cake Baking. The lectures were paired by hands-on classes with basic products made by students such as muffins, cookies, Philippines pandesal, chocolate and buttercream cakes finished with frostings and designs.

The Philippine Chefs Society Kuwait Chapter mentors the students with more than 8 trainers present in each class along with the masterchef trainers who delivered techniques with procedures and ingredients. Manuals are currently given out each Friday itemizing topics, discussions, ingredients and procedures designed by CEE Network.

The second month will provide more intricate and detailed topics with specialized techniques in cake decorating. New Masterchef Cris Ricafort, pastry and baking chef who graduated from Lyceum University of the Philippines and studied in Lee Foodist in Paris, France. He is a certified HACCP trainer, former pastry chef of La Baguette and currently works as Head Pastry Chef at Royal Movenpick Catering Services. Lecturer Joelyn Tambo-Ong, a graduate of Culinary Art at St Paul College, a former professor and trained in Tennessee USA will also be in the team for the advance class.

The advanced class will run for four weeks and Masterchefs hopes to achieve from the students deeper understanding and knowledge of pastry and baking and more skilled in developing their techniques in cake decorating and creativity. “With the strong basic foundation they learned from the first phase of the course, it will be easy for them to learn the details,” commented Ricafort.

Registration for advance classes on Pastry and Baking are currently going on and interested students may call: 65879555 / 65019059.

Ricky Laxa
Staff Writer

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